Gnocchi alla Portofino
One of the most well familiar Italian exports is ‘Gnocchi’ which translated as ’knot or ’knuckle’.
Loved by romans during their expansion of the empire, they can be likened to English dumplings and are made from flour and potato.
The sauce accompayning the ’Gnocchi’ is the classical Genovese pesto, a skilful blend of garlic, basil, olive oil, parmesan cheese and pine kernels.
Try our Ligurian variation of Pesto mixed with tomato sauce and double cream
and feel the breeze of the Portofino Riviera!
*picture is indicative only
Shopping list from our ‘BOTTEGA’ (serves 4)
- 500gr Fresh Gnocchi
- 1 jar (280gr) Bruschetta Classica
- 1 jar (130gr) of Fresh Pesto “La Cucina di O&F”
- Fresh basil to garnish
- Put a large pan of water to boil
- Put the Bruschetta sauce into a small pan and heat through gently
- Add 1 spoon of Double cream and slowly melt it into the sauce
- Boil the Gnocchi until they’re ‘al dente’ ( approx. 3-4 mins)
- Put 1 level tablespoon of fresh Pesto into a bowl and add half a spoon of the gnocchi cooking water, diluting gently.
- Now add this thinned Pesto to the heated Bruschetta sauce, and mix well. This creates the classic Portofino sauce!
- When the gnocchi are cooked, drain well, and return to the pan
- Pour the sauce into the gnocchi, and mix well
- Transfer the ‘Gnocchi alla Portofino’ to a large serving dish
- Sprinkle with grated Grana Padano and add few leaves of fresh basil to garnish